Ingredients

The following ingredients have 4 Servings
  • 3 cups frozen shredded hash brown potatoes
  • 10 ounces frozen chopped spinach (thawed and pressed dry)
  • 1/2 cup diced red onion
  • 1 tablespoon curry powder
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons minced garlic (about 3 cloves)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup olive oil
  • 1 can chickpeas ((15 ounces) rinsed and drained)
  • 2 cups finely chopped broccoli
  • 4 large eggs
  • Whole wheat pita bread (optional, for serving)
  • Nonfat plain Greek yogurt (optional, for serving)

Instruction

  • Combine the potatoes, spinach, onion, curry powder, ginger, salt, and cayenne in a large bowl.
  • Heat olive oil in a large skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.
  • Reduce the heat to medium-low. Fold in the chickpeas and broccoli, breaking up chunks of potato, until just combined. Press back into an even layer.
  • Use a spoon to carve out 4 “wells” in the mixture. Break eggs, one at a time, into a cup or small bowl and slip one into each hole. Cover the skillet (if you do not have a lid that fits, a large sheet pan works well), and continue cooking until the eggs are set, about 4 to 5 minutes for soft, runny yolks.
  • Serve immediately with warm pita and Greek yogurt.